BARIATRIC RECIPES TO PUREE' from muschealth.com

JULIE’S NO PASTA LASAGNA 

• 1 small eggplant
• ½ c. vegetable broth
• 15-oz container fat
free ricotta cheese
• 1 ½ c. fat free
shredded mozzarella
cheese
• ½ can (12 oz) Hunt’s
spaghetti sauce
• 4 oz. Extra Lean
Ground Beef (96%)
• 1 egg
• 1 tsp. salt
• 1 tsp. pepper
• ½ tsp. nutmeg

Directions
1. Peel the eggplant and cut into pieces ½
to 3/8 inch slices.
2. Place the slices in a glass baking dish
with ½ c. vegetable broth.
3. Bake at 375o
 until tender.
4. Place on paper towels and pat dry.
5. Combine the spaghetti sauce and
ground beef.
6. Thoroughly mix ricotta, egg, salt,
pepper, and nutmeg.
7. Coat a 9”x9” glass baking pan with nonstick spray.
8. Layer the ingredients in the pan twice;
first sauce, then ricotta, then eggplant,
then mozzarella (and repeat).
9. Bake at 350 o for about 20 minutes or
until mozzarella on top starts to brown.

Yields: 8 servings
Calories: 140
Fat: 2g
Protein: 16g
Carb: 14g (3g fiber)


EVELYN’S BANANA SHAKE 

• 1 banana
• 1 tsp wheat germ
• ¼ cup egg beaters
• 1 cup low-fat milk

Directions
Whirl everything in a blender. Add ice
chips if desired.

Yields: 1 serving
Calories: 250
Fat: 2.5 g
Protein: 18 g
Carb: 42 g (4 g fiber)

JIM’S SWEET POTATOES 

• 2 medium size sweet
potatoes
• 2 TBSP margarine
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Directions
Peel and cube sweet potatoes. Boil
potatoes in water until soft; drain water.
Add margarine, cinnamon and nutmeg to
hot potatoes. Mix well with hand mixer until
smooth.

Yields: 8 servings, ¼ cup each
Calories: 50
Fat: 3 g
Protein: 1 g
Carb: 7 g (1 g fiber)

GARLICKY BROCCOLI & RICOTTA 

• 4 c. broccoli (1 bunch)
• Cooking spray
• 2 lg. cloves garlic (minced)
• 1 c. fat-free ricotta cheese
• 1 tsp. fresh ginger, grated
• ¼ tsp. red pepper

Directions
1. Cut up broccoli into small pieces
2. Steam broccoli until soft, about 10-15
minutes
3. Coat a small nonstick skillet with
cooking spray and sauté garlic over
medium heat until barely golden
4. Drain broccoli, place in food processor
with ricotta, garlic, and seasonings and
pulse until combined

Yields: 4 (1 cup) servings
Calories: 88
Fat: 0.5 g
Protein: 13 g

Pumpkin Ricotta Mousse

1 cup part skim ricotta cheese
1 cup pumpkin puree (Libby’s)
2 Tbsp sugar-free vanilla instant pudding
mix
2 Tbsp Splenda (granulated)
½ tsp. pumpkin pie spice
1 1/3 cup thawed sugar-free whipped
topping (Cool-whip)

Directions:
1. Combine ricotta and pumpkin and
blend in a food processor or blender until
smooth
2. Add pudding mix, Splenda, pumpkin
pie spice, and 1/3 cup cool-whip and
blend until smooth
3. Remove from food processor, pour into
a bowl, and fold in 1 cup of cool-whip
4. Portion out ½ cup portions and
refrigerate until ready to serve!

Yields 8 (½ cup) portions
Calories: 50
Fat: 2 g
Protein: 4 g
Carbs: 6 g

PLENTY OF WAYS TO USE PUMPKIN PUREE! 

Pre-cooked, pureed pumpkin
can be a convenient and
nutritious addition to your diet!
Try these fun ways enjoy
pumpkin any time of year!

Pumpkin Oatmeal: Stir in a
few spoonfuls of pumpkin
and a dash of cinnamon to
spice up your breakfast.
Pumpkin Butter: Combine
equal parts pumpkin and
natural peanut butter and
spread on apple slices
Pumpkin Smoothie: Make a
smoothie with yogurt,
pureed pumpkin, milk,
splenda, and some pumpkin
pie spice.
Pumpkin Seeds: Toast
some pumpkin seeds (also
called pepitas) and use on
top of salads, in soups, or
just plain with a dash of salt
for some crunch!